888 puree recipes

Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.

Czech kolaches made with soft yeast dough and a homemade apricot filling. These pillowy rolls get an indentation pressed in the center to hold sweet fruit puree.

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Lower-fat 'guacamole' built from puréed green peas, green chiles, garlic, and salsa. A creamy, spicy dip that mimics the avocado original at a fraction of the fat.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

No-bake chocolate peanut butter squares with a hidden ingredient: pureed kidney beans for added fiber and protein. Loaded with marshmallows, walnuts, and cinnamon. Gluten-free friendly.

A hearty post-Thanksgiving chowder with butternut squash, celery root, savoy cabbage, rice, and leftover turkey in a silky pureed broth. Use up those holiday leftovers in 45 minutes flat.

Hearty Shaker bean soup simmered with a ham bone, navy beans, tomatoes, carrots, and spinach. A rustic American heritage recipe that feeds 12 and gets better every hour it cooks.

A light, airy strawberry souffle made with whipped egg whites and fresh berry puree, drizzled with a warm strawberry-orange sauce. Elegant, low-calorie, and stunning.

Smoky roasted eggplant mashed with cumin, serrano chiles, coriander, and garam masala, then folded with cool yogurt and fresh cilantro. A classic North Indian side dish.

Fresh asparagus with a honey-simmered apple vinaigrette made from pureed apples, Dijon mustard, garlic, red wine vinegar, and a splash of brandy. An elegant Canadian-inspired spring side dish.

Littleneck clams steamed open in a quick garlic, crushed tomato, and fish stock sauce with oregano and fresh parsley. A Neapolitan classic that takes just 25 minutes from stovetop to table.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

Vegan pasta with pureed cherry tomato sauce, balsamic vinegar, and miso for deep umami flavor. Oil-free, dairy-free, and rich-tasting without any cream.

Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.